Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18263 |
Resumo: | Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) of Nile tilapia (Oreochromis niloticus) was used as raw material. In this experiment, were determined Staphylococcus count, the detection of Salmonella sp. (day 0), psychrotrophic count, total and fecal coliforms at45°C, the acceptance sensory test (days 0 and 30), water activity, instrumental color, pH and lipid oxidation analysis (Thiobarbituric acid reactive substances - TBARS) days 0, 5, 10, 15, 20, 25 and 30 of storage. Lipid oxidation (TBARS) and water activity provided significant differences among storage days. However it was concluded that the bologna sausage remained stable and with acceptable quality for 30 days of storage may be a new alternative to adding value to fish products, because the researched microorganisms had a low count, changes in pH were not significant and sensory test indicated good acceptance of the product during the 30 days of storage. |
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Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapiafish productslipid oxidationsensory testrefrigerated temperatureEngenharia de AlimentosChanges in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) of Nile tilapia (Oreochromis niloticus) was used as raw material. In this experiment, were determined Staphylococcus count, the detection of Salmonella sp. (day 0), psychrotrophic count, total and fecal coliforms at45°C, the acceptance sensory test (days 0 and 30), water activity, instrumental color, pH and lipid oxidation analysis (Thiobarbituric acid reactive substances - TBARS) days 0, 5, 10, 15, 20, 25 and 30 of storage. Lipid oxidation (TBARS) and water activity provided significant differences among storage days. However it was concluded that the bologna sausage remained stable and with acceptable quality for 30 days of storage may be a new alternative to adding value to fish products, because the researched microorganisms had a low count, changes in pH were not significant and sensory test indicated good acceptance of the product during the 30 days of storage. Universidade Estadual De Maringá2014-02-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionsausage; fish; storage; Vacuum-packedapplication/pdfapplication/mswordhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1826310.4025/actascitechnol.v36i3.18263Acta Scientiarum. Technology; Vol 36 No 3 (2014); 561-567Acta Scientiarum. Technology; v. 36 n. 3 (2014); 561-5671806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18263/pdf_26http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18263/751375141758Bartolomeu, Dayse Aline Ferreira SilvaWaszczynskyj, NinaKirschnik, Peter GaberzDallabona, Bruna RafaelaCosta, Fernanda Janaína Oliveira Gomes daLeivas, Carolina Lopesinfo:eu-repo/semantics/openAccess2014-06-27T15:05:00Zoai:periodicos.uem.br/ojs:article/18263Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2014-06-27T15:05Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia |
title |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia |
spellingShingle |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia Bartolomeu, Dayse Aline Ferreira Silva fish products lipid oxidation sensory test refrigerated temperature Engenharia de Alimentos |
title_short |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia |
title_full |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia |
title_fullStr |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia |
title_full_unstemmed |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia |
title_sort |
Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia |
author |
Bartolomeu, Dayse Aline Ferreira Silva |
author_facet |
Bartolomeu, Dayse Aline Ferreira Silva Waszczynskyj, Nina Kirschnik, Peter Gaberz Dallabona, Bruna Rafaela Costa, Fernanda Janaína Oliveira Gomes da Leivas, Carolina Lopes |
author_role |
author |
author2 |
Waszczynskyj, Nina Kirschnik, Peter Gaberz Dallabona, Bruna Rafaela Costa, Fernanda Janaína Oliveira Gomes da Leivas, Carolina Lopes |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Bartolomeu, Dayse Aline Ferreira Silva Waszczynskyj, Nina Kirschnik, Peter Gaberz Dallabona, Bruna Rafaela Costa, Fernanda Janaína Oliveira Gomes da Leivas, Carolina Lopes |
dc.subject.por.fl_str_mv |
fish products lipid oxidation sensory test refrigerated temperature Engenharia de Alimentos |
topic |
fish products lipid oxidation sensory test refrigerated temperature Engenharia de Alimentos |
description |
Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) of Nile tilapia (Oreochromis niloticus) was used as raw material. In this experiment, were determined Staphylococcus count, the detection of Salmonella sp. (day 0), psychrotrophic count, total and fecal coliforms at45°C, the acceptance sensory test (days 0 and 30), water activity, instrumental color, pH and lipid oxidation analysis (Thiobarbituric acid reactive substances - TBARS) days 0, 5, 10, 15, 20, 25 and 30 of storage. Lipid oxidation (TBARS) and water activity provided significant differences among storage days. However it was concluded that the bologna sausage remained stable and with acceptable quality for 30 days of storage may be a new alternative to adding value to fish products, because the researched microorganisms had a low count, changes in pH were not significant and sensory test indicated good acceptance of the product during the 30 days of storage. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-02-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion sausage; fish; storage; Vacuum-packed |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18263 10.4025/actascitechnol.v36i3.18263 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18263 |
identifier_str_mv |
10.4025/actascitechnol.v36i3.18263 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18263/pdf_26 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18263/751375141758 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/msword |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 36 No 3 (2014); 561-567 Acta Scientiarum. Technology; v. 36 n. 3 (2014); 561-567 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335014252544 |